In a large mixing bowl, combine softened unsalted butter, granulated sugar, and lemon zest. Beat the mixture until it's light and fluffy—this should take about 3-5 minutes.

Crack in the room temperature eggs and add the lemon extract. Mix again until everything is well combined and fluffy.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Add this to your butter mixture along with the lemon juice, mixing just until combined to avoid over-mixing.

Scoop out the dough into 1 ½ to 2 tbsp-sized balls and roll them gently in your hands. Place them on a baking sheet and refrigerate for at least 1 hour to firm up.

Take each chilled dough ball and roll it in granulated sugar before placing it back on the baking sheet. This step will give your cookies that lovely sugary crust!

Preheat your oven to 325°F (160°C) and bake the cookies for 10-12 minutes. Keep an eye on them until they look golden around the edges.

While they’re still warm, use a glass or cup to swirl around the cookies gently. This simple step shapes them into perfect circles!

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. For an extra touch, sprinkle a little more granulated sugar and lemon zest on top.